Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain pasta but reserve some cooking water.

In a skillet, heat olive oil and butter until melted. Sauté prosciutto in batches until crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Pour in cream, add peas and Italian seasoning. Simmer for about 4-5 minutes until slightly thickened.

Crumble half of the crispy prosciutto into the sauce and stir to combine.

Add drained pasta to the skillet, toss to coat in sauce. Add reserved pasta water if needed for consistency.

Serve garnished with remaining prosciutto and Parmesan cheese.